Brussels Sprouts

The small sprouts or buds of Brussels sprouts form heads 1 to 2 inches in diameter. They may be picked (or cut) off the stem when they are firm and about 1 inch in diameter before the outer leaves on the heads split. The lower sprouts mature first. Remove lowermost leaves as you harvest. Harvest sprouts before the leaves turn yellow. To maximize fall harvests, break the growing tip of the plant in mid August to force the remaining sprouts to mature.

Brussels sprouts are hardy to 0° F and their flavor is improved by frost. They can be left in the garden for winter use. Alternatively, cut or pull plants and store them in cold, moist conditions (storage method 1), cutting off the sprouts as needed.

Use Storage Method 1. Average storage life is 3 to 5 weeks.

Nutrition note: 1/2 cup of cooked Brussels sprouts contains 30 calories and 2 grams of fiber and is an excellent source of vitamin C (80% DV) and a good source of folate (12% DV) and vitamin A (11% DV). Color = green.

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